Makes 2 cups Ingredients 1 egg white 2 tablespoons water 2 cups whole pecans or walnuts 1/2 cup superfine sugar 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoons ground ginger 1 teaspoon ground cardamom 3/4 teaspoon ground allspice 1/2 teaspoon ground coriander Pinch cayenne pepper Directions Preheat the oven […]
Makes about 3 dozen cookies These cookies are best when they are nice and crisp, so don’t take them out of the oven too early.
Makes 22 cookies Ingredients 4 ounces chopped pecans (about 1 cup) 4 ounces (1 stick) butter 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1/4 cup sucralose granulated sweetener 1 1/2 teaspoons brewed coffee, cooled 1 cup white whole wheat flour, sifted 1 teaspoon ground cinnamon 2 teaspoons granulated sugar […]
This classic Pecan Pie can be fancied up with bourbon, melted chocolate, or even toasted coconut. Make it a day ahead so it has time to fully cool for neat slices. Makes one 9-inch pie
Makes one 9-in by 13-in pan Sweet potato custard and bourbon-flavored pecan topping make this the perfect fall treat. Ingredients Shortbread Crust 1 3/4 cups all-purpose flour 3/4 cup confectioners’ sugar 6 oz (1 1/2 sticks) unsalted butter 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Sweet Potato Filling […]
Makes 6 servings The familiar flavors of the Thanksgiving holiday come together in this shepherd’s pie. The individual ingredients freeze well and reheat easily for some quick comfort food all year round. This goes well with a green salad and steamed vegetables on the side. Ingredients 2 medium or 1 […]
Makes 12 servings The unbaked strudels can be made in advance. Immediately store wrapped in the refrigerator for 2 days or in the freezer for 3 months. The strudel does not have to be thawed before baking. Ingredients 2 cups crushed sugar cookies (from about 8 oz cookies) 1 1/4 […]